Photo Credit: Barilla®

Pasta Alla Norma

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pasta alla norma

Pasta Alla Norma

Total Time: 1 hour
Course: Dinner
Keyword: barilla, barilla pasta, eggplant, pasta, rigatoni
Servings: 6 people
Author: Barilla®


  • Barilla® Collezione Rigatoni
  • 2.2 pounds tomatoes for the sauce
  • 8.8 ounces eggplants
  • 1.7 ounces onion
  • 1.7 ounces salted Ricotta, grated
  • 2 tablespoons extra virgin olive oil
  • 6 basil leaves
  • 1 garlic clove
  • flour
  • extra virgin olive oil for frying
  • salt and pepper to taste


  • Wash, dry and dice or Julienne cut the eggplant.
  • Place in a colander and sprinkle with salt to purge them from the inner moist.
  • After about half an hour, flour and fry in abundant extra virgin olive oil.
  • In a skillet, sweat the coarsely chopped onion and whole peeled garlic clove with olive oil.
  • Wash the tomatoes and dice, then add to the pan.
  • Salt, pepper and cook for about 10 minutes, then strain in a vegetable mill.
  • Add the fried eggplant to the tomato sauce.
  • In the meantime, boil the pasta in abundant salted water.
  • Drain when al dente, and dress with the sauce, add the basil torn with your hands.
  • Plate and sprinkle with the salted Ricotta grated.


Alternative Pasta Shapes:
This is a classic recipe from Sicilian cuisine that can be prepared with short pasta, such as Tortiglioni or Penne.
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